Contact

Get the Perfect Keto Recipe Book FREE

Low Carb Lemon Cashew Cookies

Cashews Rule Everything Around Me – C.R.E.A.M.! Boy, who knew Wu-Tang Clan was so ahead of their time nutritionally :). All jokes aside, these low-carb lemon cashew cookies will have you nodding your head to the amazing taste and texture of these perfect fat bombs (as well as whatever music you have on in the kitchen).

Hannah from Healy Eats Real graciously sent us a batch of these cookies and we were blown away by how easy they are to make. Lemon cashew keto cookies meet all of our recipe requirements (convenience, flavor and keto-friendliness) which is why we are passing it along to you. Have these on deck at all times, they are great for gatherings or weekend treats!

Before you dive in, take a look at the one carb-containing ingredient in our recipe today: cashew butter. If you haven’t read our post on the Pros and Cons of Nuts on a Ketogenic Diet, definitely take a quick look. You’ll notice on the nuts spectrum, cashews are relatively high in carbohydrates. This means we need to buy only raw cashew butter with no added sugars, and be sure not to fly off the handle and eat a whole batch of these to ourselves (I say that from experience!)

You could also get creative and opt for a lower carb nut butter. Our favorite is anything with macadamias! Macadamia nuts are among the fattiest of all nuts and contain antioxidants, vitamins, and minerals. Over 80% of the fat in macadamia nuts is monounsaturated.

Last tip and I’ll get out of the way… don’t hesitate to add some collagen protein or our unflavored MCT oil powder.Print

Low Carb Lemon Cashew Cookies

Cashews Rule Everything Around Me – C.R.E.A.M.! We guarantee you’ll be nodding your head to these low-carb lemon cashew cookies.

Author:Alexander Cunningham

Prep Time:10 minutes

Cook Time:12 minutes

Total Time:22 minutes

Yield:12

Category:Snacks

Cuisine:American

Ingredients

1 cup Cashew Butter

2 Eggs

Zest of 1 Lemon

Juice of 1 Lemon

1/2 tsp Vanilla Extract

6-10 drops Liquid Stevia (about 1/4 tsp powdered stevia)

1/4 tsp Baking Soda

Instructions

Preheat the oven to 350°.

Wash the lemon and dry it thoroughly. Use a fine grater to zest the lemon rind into a large bowl. Be sure to get the entire colorful outer layer of the lemon. Then cut open the lemon and squeeze the juice into the bowl being careful not to let any seeds in the bowl.

Add the cashew butter, eggs, vanilla, baking soda and stevia to the bowl and mix with a fork or spoon until all of the ingredients are fully blended.

The consistency will be like a thick viscous batter which is a bit thicker than nut butter, but a bit thinner than usual cookie dough. Take 12 small heaps of the batter and place onto a cookie sheet shaping into a cookie shape.

Responses (4)

Lindasays:

Thank you for sharing this absolutely delicious so simple to make thank you again, Linda

Anonymoussays:

I separate the eggs and beat the whites till stiff, and it gives the cookies a lighter texture. I also increase the baking soda and add raisins, or any dried fruit and flavorings/spices–its such a great generic base for cookies!